© Fredrika Stjärne
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6

This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons. Slideshows: Warming Soups

How to Make It

Step

In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish.

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